|
VARIETY |
FlAVOR/APPEARANCE |
SERVING SUGGESTIONS |
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Baby Bella
(Cremini)
|
Bulbous cap with light tan exterior and firm texture. Mild, yet more concentrated, flavor than white mushrooms. |
A flavorful substitute for white mushrooms. Eat raw on salads or sauté for pizza, pasta, quesadillas, or cheeseburgers. |
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Chanterelle |
Trumpet shaped with an orange or yellow exterior and meaty flesh. Fruity smell and mild peppery taste. |
Sauté in butter with a touch of salt and pepper for egg dishes. |
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Enoki |
Long, spindly stems with small, button-shaped caps. Crunchy texture and mild flavor. |
Before using, trim roots at cluster base and separate stems. Eat raw in salads and sandwiches or use in soups. |
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Morel |
Elongated cap with a honeycomblike appearance. Uniquely nutty and meaty flavor. |
Always cook morels. Sauté with butter to bring out the subtle, treasured character. Excellent for light cream and wine sauces. |
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Oyster
|
Oyster-shaped cap with a gray, pale yellow, or sometimes blue velvety exterior. Delicate, mild flavor. |
Trim ends flush with caps and add to recipes toward the end of cooking to preserve flavor and appearance. Excellent in egg dishes. |
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Porcini |
Bulbous stem with brown caps and a meat-like texture. Earthy, nutty flavor unequaled among other mushrooms. |
Sauté and serve with fresh olive oil and parsley or stew with tomatoes. Also ideal as base of a pasta sauce or bruschetta topping. |
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Portobello |
A larger relative of the Baby Bella with tan or brown caps that measure up to six inches in diameter. Deep, meat-like flavor. |
Grill, broil, or roast and serve as appetizer, entrée, or side dish. |
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Shiitake
|
Curved stems with tan or dark brown umbrella-shaped caps. Earthy, smoky flavor with meaty texture and slightly chewy bite. |
Before using, remove stems. Use in omelets, soups, stir-fry, and meat dishes. |
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White |
White bulbous cap with a mild flavor that intensifies when cooked. |
Eat raw on salads or sauté for pizza, pasta, quesadillas, or cheeseburgers. |